Recipes: Carrot Cake Salad

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1 pound package baby carrots, shredded (roughly 4½ – 5 cups shredded)

3/4 cup golden raisins

2/3 cup chopped dates

2/3 cup diced fresh pineapple

¼ cup reduced fat, light mayonnaise

2 tablespoons reduced fat, light sour cream

2 tablespoons lemon juice

1 teaspoon lemon zest

2 tablespoons sugar

¼ teaspoon salt

½ cup honey roasted pecan pieces


In a large bowl, lightly toss shredded carrots, raisins, dates and pineapple. In a small bowl, whisk mayonnaise, sour cream, lemon juice, zest, sugar and salt. Pour over carrot mixture and toss to thoroughly blend. Chill at least one hour to allow flavors to meld. Right before serving, stir in pecan pieces.

Makes 8 servings (each serving about ¾ cup)

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